Heat a non-stick frying-pan over a high heat. Fry the feta for one to two minutes each side or until golden. Divide among serving plates and top with the tomatoes, onion, cucumber, olives, basil and purple basil. Sprinkle with black pepper and drizzle with the vinegar and oil.

Wine choice 2011 Côtes du Rhône Blanc ‘Le Vent’, Jean-Luc Colombo, Rhône Valley, France £8.49, thedrinkshop.com. Jean-Luc Colombo makes a vast range of wine from across the Rhône; its hallmark is accessible fruit. This blend of clairette and roussanne is still young and really hits its stride on day two after opening, when its peachy character blossoms, providing a contrast to the feta.